WO2015185775A1 - Procédé d'élaboration d'un édulcorant naturel - Google Patents

Procédé d'élaboration d'un édulcorant naturel Download PDF

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Publication number
WO2015185775A1
WO2015185775A1 PCT/ES2015/070428 ES2015070428W WO2015185775A1 WO 2015185775 A1 WO2015185775 A1 WO 2015185775A1 ES 2015070428 W ES2015070428 W ES 2015070428W WO 2015185775 A1 WO2015185775 A1 WO 2015185775A1
Authority
WO
WIPO (PCT)
Prior art keywords
honey
natural sweetener
product
maltodextrin
producing
Prior art date
Application number
PCT/ES2015/070428
Other languages
English (en)
Spanish (es)
Inventor
José Manuel LÓPEZ MARTÍN
Santiago GONZÁLEZ BOLULLO
Jorge Bezares Bolullo
José Manuel LÓPEZ RUIZ
Original Assignee
Authentically European, S.L.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Authentically European, S.L. filed Critical Authentically European, S.L.
Priority to MX2016015899A priority Critical patent/MX2016015899A/es
Priority to EP15803384.5A priority patent/EP3153032A1/fr
Priority to CA2950039A priority patent/CA2950039A1/fr
Priority to US15/315,914 priority patent/US20170086489A1/en
Priority to AU2015270405A priority patent/AU2015270405A1/en
Priority to RU2016152139A priority patent/RU2016152139A/ru
Priority to JP2017516211A priority patent/JP2017516503A/ja
Publication of WO2015185775A1 publication Critical patent/WO2015185775A1/fr
Priority to IL249333A priority patent/IL249333A0/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • A23L21/27—Honey substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a process for making a natural sweetener, using as raw material natural honey to which maltodextrin is added as a sweet component.
  • the object of the invention is to provide the market and the general public with a product that, as a natural sweetener, can be used in beverages, foods, as well as in all types of coffees, teas, yogurts, pastries, milk, among others.
  • Honey activates the elimination of up to 35% of alcohol, since it activates the metabolism of the liver, being also optimal to eliminate toxins and protect the liver from medications and an unbalanced diet. Honey increases natural energy, being very beneficial to prevent and cure anemias, fatigue, stress, during times of exams and strong workouts.
  • Honey contains energy sugars, vitamins and minerals, active enzymes, amino acids, organic acids, antibiotic substances, pollen, acetylcholine and water, and can be used to sweeten infusions, drinks and even meals, making it ideal as a remedy to relieve throat problems in combination with the lemon
  • Honey is an effective laxative against constipation and is also anti-oxidant due to its high content of phenolic acids and enzymes, such as catalase, and glucose oxidase, which are capable of protecting cells from free radicals.
  • Honey is a prebiotic food, since it contains its own oligosaccharides that increases the population of the bacterial flora naturally, improving digestive health and the immune system.
  • Honey is also a calcium supplement, since it is capable of increasing calcium absorption helping to increase bone mass, having found that honey increases approximately 33.6% calcium absorption in rats, probably due to carbohydrate, glucose, fructose and raffinose content.
  • - Honey is an anti-cancer product, since it has been discovered that natural honey and its derivatives reduce tumor growth and prevent metastasis when injected into tumors in laboratory mice, which makes it a sweet anti-tumor treatment Taking into account all the benefits that honey can provide, the natural sweetener obtained from honey, object of the present invention can be considered as an extremely beneficial product.
  • the process of making a natural sweetener is based on mixing honey as raw material and maltodextrin as a sweet component, in proportions of 80% honey and 20% maltodextrin, so that the mixture is stored in inertial deposits, in an inert atmosphere, and then the drying of the mixture is carried out on a belt, said drying being carried out under vacuum to finally carry out the grinding of the dry product to obtain a granulated product that is packaged and stored until final distribution
  • freezing honey requires about about about -90 and C, so that after removal of the moisture a pasty mass that is stored for is obtained that is subsequently ground and obtain the grain form, which is subjected to a pressure between 2 and 3 atmospheres in order that the product is not compacted and can be easily manipulated.
  • maltodextrin is a derivative of starch, usually from corn, wheat or potato, starch resulting in a giant molecule consisting of long chains of which glucose is the minor part, which means that once the starch is completely degraded, the glucose solution, called dextrose in its granulated form, remains.
  • Maltodextrin is made up of 1% dextrose, 3% maltose and 96% triose and polysaccharides, so that the aforementioned combination of carbohydrates provides long-lasting energy since the body itself degrades it into glucose molecules that are absorbed quickly.
  • the final product obtained is a product called to revolutionize the world of sugar substitutes, since it is obtained through the lyophilization process of honey and its subsequent granulation, making it a natural and healthy alternative to sugar, with the taste of honey and being highly beneficial for health, since it provides vitamins and is also an ideal ally in the fight against overweight, helping to prevent diseases such as diabetes.
  • the natural sweetener of the invention is ideal for sweetening coffee, tea or cakes in coffee shops, bars and patisseries, as well as to meet the needs of customers of Small, medium and large surfaces.
  • honey in short, the consumer will permanently incorporate honey from their bees, which among other properties is anti-septic, fortifying, calming, laxative, diuretic and bactericidal, providing an extraordinary natural vitamin supplement.
  • honey As a prebiotic food, it contains oligasacarides, increases bacterial flora, naturally, improving digestive health and the immune system.
  • the natural sweetener being based on honey as a raw material, in addition to all the aforementioned properties, is very effective against wounds, burns and allergies, reducing cholesterol, preventing cardiovascular and cardiovascular problems and effectively fighting constipation.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Le procédé se fonde sur le mélange de miel comme matière première et de maltodextrine, le miel dans une proportion de l'ordre de 80% et la maltodextrine de 20%. Le mélange est stocké en atmosphère inerte et soumis à un procédé de séchage à vide pour obtenir une masse pâteuse qui est moulée pour obtenir un produit en forme de grain, correspondant au produit final désiré. L'édulcorant naturel obtenu s'utilise comme produit pour donner une saveur douce aux boissons et aliments de tout type.
PCT/ES2015/070428 2014-06-03 2015-06-01 Procédé d'élaboration d'un édulcorant naturel WO2015185775A1 (fr)

Priority Applications (8)

Application Number Priority Date Filing Date Title
MX2016015899A MX2016015899A (es) 2014-06-03 2015-06-01 Procedimiento de elaboracion de un edulcorante natural.
EP15803384.5A EP3153032A1 (fr) 2014-06-03 2015-06-01 Procédé d'élaboration d'un édulcorant naturel
CA2950039A CA2950039A1 (fr) 2014-06-03 2015-06-01 Procede d'elaboration d'un edulcorant naturel
US15/315,914 US20170086489A1 (en) 2014-06-03 2015-06-01 Method for producing a natural sweetener
AU2015270405A AU2015270405A1 (en) 2014-06-03 2015-06-01 Method for producing a natural sweetener
RU2016152139A RU2016152139A (ru) 2014-06-03 2015-06-01 Метод изготовления натурального подсластителя
JP2017516211A JP2017516503A (ja) 2014-06-03 2015-06-01 天然甘味料を生産するための方法
IL249333A IL249333A0 (en) 2014-06-03 2016-12-01 A method for making a natural sweetener

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES201430849A ES2520593B1 (es) 2014-06-03 2014-06-03 Procedimiento de elaboración de un edulcorante natural
ESP201430849 2014-06-03

Publications (1)

Publication Number Publication Date
WO2015185775A1 true WO2015185775A1 (fr) 2015-12-10

Family

ID=51847036

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/ES2015/070428 WO2015185775A1 (fr) 2014-06-03 2015-06-01 Procédé d'élaboration d'un édulcorant naturel

Country Status (11)

Country Link
US (1) US20170086489A1 (fr)
EP (1) EP3153032A1 (fr)
JP (1) JP2017516503A (fr)
AU (1) AU2015270405A1 (fr)
CA (1) CA2950039A1 (fr)
ES (1) ES2520593B1 (fr)
IL (1) IL249333A0 (fr)
MA (1) MA39949A (fr)
MX (1) MX2016015899A (fr)
RU (1) RU2016152139A (fr)
WO (1) WO2015185775A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2796829C1 (ru) * 2022-01-12 2023-05-29 Сергей Антонович Зырянов Пищевой продукт и способ приготовления пищевого продукта

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2932054B2 (es) * 2021-06-25 2023-06-19 Univ Burgos Metodo de preparacion de miel en polvo por liofilizacion
ES2932030B2 (es) * 2021-06-25 2023-06-19 Univ Burgos Metodo de preparacion de miel en polvo por desecado al vacio

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2686486A1 (fr) * 1992-01-29 1993-07-30 Vignaud Micheline Systeme permettant de transformer le miel sans porter atteinte a ses qualites essentielles.
WO2001050887A1 (fr) * 2000-01-14 2001-07-19 Huny Hunks Ltd. Miel seche enrichi en composants volatils de miel
IN192346B (fr) * 2001-03-30 2004-04-10 Council Scient Ind Res
WO2005053431A1 (fr) * 2003-12-04 2005-06-16 Xebecpharma Co., Ltd. Procede de production de poudre de miel et produits alimentaires utilisant cette poudre
WO2008072998A1 (fr) * 2006-12-13 2008-06-19 'ingredient' Limited Procédé de fabrication de miel séché sous forme de poudre
WO2009090668A1 (fr) * 2008-01-14 2009-07-23 Prakash Kejriwal Procédé pour préparer du miel à mâcher sans perte de ses valeurs nutritives et barre à mâcher au miel obtenue par un tel procédé
CN101861957A (zh) * 2010-06-13 2010-10-20 桂林电子科技大学 一种蜂蜜干粉的制备方法

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102524625B (zh) * 2010-12-20 2013-08-21 抚松县露水河天祥土特产有限公司 蜂蜜晶态粉的制备方法

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2686486A1 (fr) * 1992-01-29 1993-07-30 Vignaud Micheline Systeme permettant de transformer le miel sans porter atteinte a ses qualites essentielles.
WO2001050887A1 (fr) * 2000-01-14 2001-07-19 Huny Hunks Ltd. Miel seche enrichi en composants volatils de miel
IN192346B (fr) * 2001-03-30 2004-04-10 Council Scient Ind Res
WO2005053431A1 (fr) * 2003-12-04 2005-06-16 Xebecpharma Co., Ltd. Procede de production de poudre de miel et produits alimentaires utilisant cette poudre
WO2008072998A1 (fr) * 2006-12-13 2008-06-19 'ingredient' Limited Procédé de fabrication de miel séché sous forme de poudre
WO2009090668A1 (fr) * 2008-01-14 2009-07-23 Prakash Kejriwal Procédé pour préparer du miel à mâcher sans perte de ses valeurs nutritives et barre à mâcher au miel obtenue par un tel procédé
CN101861957A (zh) * 2010-06-13 2010-10-20 桂林电子科技大学 一种蜂蜜干粉的制备方法

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
ADM DRY SWEETENERS SALES SHEET., 25 November 2011 (2011-11-25), XP055239989, Retrieved from the Internet <URL:http://www.adm.com/in- US /products/food/sweeteners/Documents/ ADM%20Dry%20Sweeteners%20Sales%20Sheet.pdf> [retrieved on 20141027] *
DATABASE WPI Week 200964, Derwent World Patents Index; AN 2009-P09471, XP055363132 *
NURHADI, B ET AL.: "Study the properties of Honey powder produced from spray drying and vacuum drying method", INTERNATIONAL FOOD RESEARCH JOURNAL, vol. 19, no. 3, 2012, pages 907 - 912, XP055239986 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2796829C1 (ru) * 2022-01-12 2023-05-29 Сергей Антонович Зырянов Пищевой продукт и способ приготовления пищевого продукта

Also Published As

Publication number Publication date
US20170086489A1 (en) 2017-03-30
ES2520593B1 (es) 2015-05-06
CA2950039A1 (fr) 2015-12-10
EP3153032A1 (fr) 2017-04-12
MX2016015899A (es) 2017-04-27
AU2015270405A1 (en) 2017-01-05
IL249333A0 (en) 2017-02-28
RU2016152139A (ru) 2018-07-09
ES2520593A1 (es) 2014-11-11
MA39949A (fr) 2015-12-10
JP2017516503A (ja) 2017-06-22

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